Pengaruh Waktu Penyangraian Beras terhadap Komponen Bioaktif pada Bekasam Ikan Nila (Oreochromis niloticus)

Rinto Rinto, Indah Widiastuti, Susi Lestari, Dwi Inda Sari, Putri Ayu Anisa

Abstract


The objective of this research was to determine the effect of rice roasting time on bioactive compounds in bekasam from tilapia. This research used a Randomized block Design with four treatments. The treatments were the production of bekasam used rice (as a control) and rice with roasting time (0, 5, 10, 15 minutes). The parameters observed were acidity level (pH), lovastatin, peptide, and n-amino contents. The results of this study indicate that, roasting rice had a significant effect on the lovastatin content (54.35-57.73 ppm), where the highest lovastatin content was bekasam was produced by rice treatment (control). Rice roasting gived no significant affect to the pH value (6.12-6.35), peptide (9.24%-14.28%), and n-amino (0.014%-0.028%). Based on results of the research, fermentation bekasam process of tilapia fish with rice and rice roasting in the vacuum packaging has not been perfect.

Keywords


Bekasam, rice, roasting

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DOI: https://doi.org/10.36706/fishtech.v10i1.14235

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Published by Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya, Indralaya, Indonesia, Jalan Palembang-Prabumulih KM. 32 Kab. Ogan Ilir, Sumatera Selatan, Kode Pos: 30662. Telp./Fax.: 0711-580934 e-mail: journalfishtech@gmail.com, wulandaribe@gmail.com

 

 

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